Pork quality is affected by early postmortem phosphate and bicarbonate injection

Authors
Wynveen, EJ Bowker, BC Grant, AL Lamkey, JW Fennewald, KJ Henson, L Gerrard, DE
Citation
Ej. Wynveen et al., Pork quality is affected by early postmortem phosphate and bicarbonate injection, J FOOD SCI, 66(6), 2001, pp. 886-891
Citations number
31
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
66
Issue
6
Year of publication
2001
Pages
886 - 891
Database
ISI
SICI code
0022-1147(200108)66:6<886:PQIABE>2.0.ZU;2-T
Abstract
The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was Investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and S B reduced (P<0.001) pH decline and improved (P<0.05) color. P and SB admini stration improved water-holding capacity as indicated by reductions (P<0.05 ) in drip loss, thaw loss, and cooking loss values. P and SB also reduced ( P<0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.